- 6
- 45 mins
- 110 mins
Ingredients
- (SAUCE)
- 1 cup water
- 1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
- 1 cup soy sauce
- 1 cup distilled white vinegar
- 3/4 cup sugar
- 3/4 cup minced onion (about 1 medium)
- 1/3 cup minced serrano or jalapeño chiles with seeds
- 1/4 cup minced garlic (about 9 large cloves)
- (CHICKEN)
- 6 large chicken drumsticks (about 1 1/2 pounds)
- 6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
- Lime wedges for serving
Preparation
Step 1
Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills;
Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
Serve chicken with reserved sauce.
Cooks' note:
Sauce can be made 3 days ahead and kept refrigerated once cooled. Reheat before using.